Oriental Carrot Souffle - cooking recipe

Ingredients

1 (10 1/2 oz.) pkg. frozen peas
1 handful Mung bean sprouts
pinch of marjoram
parsley flakes
salt
pepper
butter
soy sauce to taste
1 1/2 c. carrots (about 2 lb.), cooked and pureed
pinch of cloves
2 Tbsp. honey
1 tsp. salt
1/2 c. butter
6 Tbsp. flour
1 1/2 c. cream
6 egg yolks
8 egg whites, stiffly beaten
mushroom caps for garnish
butter
lemon juice

Preparation

Saute peas and bean sprouts slightly, just to soften.
Season with marjoram, parsley flakes, salt, pepper, butter and soy sauce; set aside.